Roasted Greek Chicken

I call it, One-Pan Wonder. It’s an easy, straightforward, no-fuss meal that seemed more special than that. Although I was hoping for a shorter list of ingredients, it was simple enough to put together. So effortless, the dish came together –the browned chicken roasted in aromatics topped with feta cheese, kalamata olives and mushrooms. There’s nothing more homey than serving it in the same pan you cooked it in, too. A delicious meal with a casual yet comforting feel. Another food of the gods offering that left the Greek islands and landed in our kitchen.

Preheat oven to 375 degrees F. Rinse the chicken pieces well and pat dry. Generously add salt and pepper evenly on each piece. Coat with flour.

In an oven-proof skillet or pan, melt the butter in high heat. Working in batches, brown the chicken thighs for about 2 minutes on one side (skin side), flip it and slightly brown the other side quickly. Set aside.

In the same skillet, add a little bit of butter or oil (in my case, since I opted for skinless chicken) then brown the mushrooms for about 2 minutes. Lower the heat to medium, add the shallots, garlic and thyme. Cook for a minute.

Add the wine and let it reduce for another minute. Pour the chicken broth in and let it come to a boil. Turn the heat off.

Assemble the chicken pieces on the skillet. Add olives, feta cheese and a little more thyme leaves.

Roast in the oven for 20 – 30 minutes.

Note: In my case, it only needed 20 minutes since I used boneless chicken thighs. When using chicken breasts, cut down on the cooking time as well. Internal temperature should be 165 degrees F.

When ready to serve, drizzle some extra virgin olive oil, red onions and squeeze a half of lemon. Enjoy hot with rice or any grain of your preference.

Roasted Greek Chicken

Author: www.eatdrinkbinge.com

Serves: 4

Ingredients

for coating the chicken:

1 ½ lb chicken thighs (I used boneless, skinless thighs but any part may work)

2 Tbsp flour

salt & pepper (I used about 2 tsp of salt)

1 Tbsp butter

for the mixture:

6 oz cremini mushrooms, about 2 cups halved

2 shallots, medium size, minced

6 garlic cloves, minced

1/4 cup dry white wine

1/2 cup chicken broth

¼ cup kalamata olives

½ cup feta cheese, crumbled

Extra-virgin olive oil, for drizzling

1 Tbsp fresh thyme, more for garnishing

red onions, a few slivers for garnishing

½ lemon, juice

Instructions

Preheat oven to 375 degrees F.

Rinse the chicken pieces well and pat dry.

Generously add salt and pepper evenly on each piece. Coat with flour.

In an oven-proof skillet or pan, melt the butter in high heat.

Working in batches, brown the chicken thighs for about 2 minutes on one side (skin side), flip it and slightly brown the other side quickly. Set aside.

In the same skillet, add a little bit of butter or oil (in my case, since I opted for skinless chicken) then brown the mushrooms for about 2 minutes.

Lower the heat to medium, add the shallots, garlic and thyme. Cook for a minute.

Add the wine and let it reduce for another minute.

Pour the chicken broth in and let it come to a boil.

Turn the heat off.

Assemble the chicken pieces on the skillet.

Add olives, feta cheese and a little more thyme leaves.

Roast in the oven for 20 – 30 minutes.

When ready to serve, drizzle some extra virgin olive oil, red onions and squeeze a half of lemon. Enjoy hot with rice or any grain of your preference.

Notes

In my case, it only needed 20 minutes since I used boneless chicken thighs. When using chicken breasts, cut down on the cooking time as well. Internal temperature should be 165 degrees F.

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